Name: No Knead Olive Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups (340g) warm water; 2 ¼ teaspoons (7g) dry yeast; 1 tablespoon sugar; 3 ½ cups (450g) bread flour, plus more for dusting; 1 teaspoon salt; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 cup olives, pitted, roughly chopped and patted dry

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Introduction

This no-knead olive bread is a wonderfully flavorful and easy-to-make loaf that combines fragrant herbs and briny olives into a moist, tender crumb. Perfect for sandwiches or serving alongside your favorite meals, it requires minimal hands-on time but delivers impressive homemade bread. Let’s dive into this simple recipe that yields a rustic, delicious loaf.

The image shows a loaf of golden brown bread with a rough crust dotted with black olives placed on the top right side of a white marble surface. In front of the loaf, five thick slices of the same bread are laid out, each slice revealing a soft, light beige interior filled with both black and green olive pieces spread evenly through the dough. To the right of the bread slices, there is a small white bowl filled with a colorful mix of green, black, and purple olives with some green herbs. Small sprigs of rosemary rest around the bread and bowl on the white marble surface. A green striped cloth is partially visible on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (340g) warm water
2 ¼ teaspoons (7g) dry yeast
1 tablespoon sugar
3 ½ cups (450g) bread flour, plus more for dusting
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup olives, pitted, roughly chopped and patted dry

Instructions

Step 1: In a mixing bowl, combine the warm water, sugar, and dry yeast. Let it sit for 10 minutes until it becomes foamy.
Step 2: Stir in the bread flour, salt, dried rosemary, oregano, and garlic powder with a spoon until a loose, sticky dough forms. Fold in the chopped olives gently.
Step 3: Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it has doubled in size.
Step 4: Preheat your oven to 230°C (450°F) and place a Dutch oven with its lid inside to heat for 30 minutes.
Step 5: Scrape the dough onto a well-floured piece of parchment paper. Sprinkle flour on the dough as needed to prevent sticking to your fingers.
Step 6: Gently fold the edges of the dough toward the center to form a ball. Flip it over so the folds are underneath. Cover it with a kitchen towel and let it rise for 30 minutes while the Dutch oven heats.
Step 7: Carefully remove the hot Dutch oven from the oven. Remove the lid and lift the dough with the parchment paper into the pot. Cover with the lid.
Step 8: Bake for 30 minutes with the lid on, then remove the lid and bake for another 10 minutes to develop a golden crust.
Step 9: Remove the bread from the oven and let it cool for about 30 minutes before slicing.

Tips & Variations

Use a mix of green and black olives for a more complex flavor.
Add a tablespoon of olive oil to the dough for extra moisture and softness.
Try fresh herbs like thyme or basil instead of dried for a brighter taste.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works as well.

Storage

Store the bread loosely wrapped at room temperature for up to 3 days. To keep it longer, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to refresh the crust.

How to Serve

A round loaf of bread with a golden brown crust is sliced, showing a soft, light beige inside filled with small pieces of black and green olives. The bread has a slightly rough texture on the outside with a dusting of flour and a porous, airy crumb inside. Two thick slices lie flat on a piece of parchment paper on a white marbled surface, with the larger unsliced loaf placed above them. Near the bottom right corner, a white bowl contains a mix of green, black, purple, and yellow olives. Sprigs of rosemary and a green-striped cloth add extra detail around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dry yeast?

Yes, you can substitute fresh yeast. Use about twice the amount of fresh yeast by weight compared to dry yeast. Dissolve it in the warm water before mixing with the other ingredients.

What if I don’t have dried herbs?

If you don’t have dried herbs, fresh ones can be used. Use about three times the amount of fresh herbs as dried since fresh herbs are less concentrated in flavor.